Nikpour Shabnam, Hamed Mosavian Mohammad Taghi
Chemical Engineering- Food Industry, Faculty of Chemical Engineering, Department of Engineering, Ferdowsi University of Mashhad, P.O.Box: 91775-1111, Mashhad, Iran.
Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, P.O.Box: 91775-1111, Mashhad, Iran.
Heliyon. 2024 Dec 26;11(1):e41504. doi: 10.1016/j.heliyon.2024.e41504. eCollection 2025 Jan 15.
Second-grade dates can be valorized through their use in the production of nutritive foods with health benefits. In this study, date honey (DH) and (PB) in various concentrations were used to formulate a dairy dessert. The effects of adding DH (0-20.8 % wt/wt) and PB (0.1-0.3 % wt/wt) to the dairy dessert on its physical (color, texture, taste, aroma), chemical (pH, total titratable acidity (TTA)), and sensory attributes, as well as the survival of PB, were scrutinized. The experiment was designed using Design-Expert software, and the acceptability of all samples was evaluated by 100 judges using a 9-cm hedonic scale. The collected data underwent analysis of variance (ANOVA) and were fitted to a model provided by response surface methodology. Based on our results, although different concentrations of DH resulted in different physical and sensory properties, varying concentrations of PB had no significant effect. The pH value decreased with increasing DH and PB concentrations, while the TTA increased. Samples with higher levels of PB showed increased PB viability, whereas increasing DH concentrations decreased viability. The optimal concentrations were 0.20 % (wt/wt) PB and 10.4 % (wt/wt) DH. We demonstrated that a probiotic date honey dairy dessert is a suitable vehicle for delivering health benefits to consumers by replacing sucrose with a healthy, natural sweetener and incorporating beneficial microorganisms such as .
二级椰枣可通过用于生产具有健康益处的营养食品来实现其价值。在本研究中，使用不同浓度的椰枣蜜（DH）和益生菌（PB）来配制一种乳制甜点。研究了向乳制甜点中添加DH（0 - 20.8%重量/重量）和PB（0.1 - 0.3%重量/重量）对其物理特性（颜色、质地、味道、香气）、化学特性（pH值、总可滴定酸度（TTA））和感官属性的影响，以及PB的存活率。使用Design-Expert软件设计实验，并由100名评委使用9厘米快感标度对所有样品的可接受性进行评估。对收集到的数据进行方差分析（ANOVA），并将其拟合到响应面法提供的模型中。根据我们的结果，尽管不同浓度的DH导致不同的物理和感官特性，但不同浓度的PB没有显著影响。pH值随DH和PB浓度的增加而降低，而TTA增加。PB含量较高的样品显示出PB活力增加，而DH浓度增加则降低了活力。最佳浓度为0.20%（重量/重量）的PB和10.4%（重量/重量）的DH。我们证明，一种益生菌椰枣蜜乳制甜点是一种合适的载体，通过用健康的天然甜味剂替代蔗糖并加入有益微生物等方式，为消费者带来健康益处。
